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  • From: "Mark Angermayer" <hangermayer@isp.com>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Fwd: Results of the Pawpaw Variety Taste Test at the 2008 Pawpaw Workshop....
  • Date: Fri, 10 Oct 2008 21:05:56 -0500

Thanks for posting this Lucky.  Would be interested in next years taste tests, if you get the results again.
 
Mark
KS
----- Original Message -----
From: Lucky Pittman
Sent: Friday, October 10, 2008 9:40 AM
Subject: [NAFEX] Fwd: Results of the Pawpaw Variety Taste Test at the 2008 Pawpaw Workshop....

I received the following from Kirk Pomper earlier this week.
The Word format chart didn't convert well to whatever text format my email program uses, but hopefully you make the transition - if not, email me or Dr. Pomper directly, and I'm sure he'll be glad for you to receive it as a Word attachment.


Hello!
 
I have attached a summary of the pawpaw tasting event that was held at the 2008 Pawpaw Workshop that was sponsored by The Kentucky State University Land Grant Program, the Ohio Pawpaw Growers Association, and the PawPaw Foundation. Please feel free to contact me if you have any questions.
Thanks!
 
Kirk
 
*****************************************************************************
Kirk W. Pomper, Ph.D.
KSU Principal Investigator of Horticulture
Curator-USDA-National Clonal Germplasm Repository for Pawpaw
Adjunct Associate Professor of Horticulture-University of Kentucky
129 Atwood Research Facility
Kentucky State University
Frankfort, KY 40601
 
Phone: 502-597-5942
Fax: 502-597-6381
EmailL kirk.pomper@kysu.edu
Learn about our pawpaw and blackberry work
at our website at:
http://www.pawpaw.kysu.edu
*****************************************************************************
>
Results of the Pawpaw Variety Taste Test at the 2008 Pawpaw Workshop
 
By Kirk W. Pomper
Principal Investigator of Horticulture-Kentucky State University
The Kentucky State University Land Grant Program, the Ohio Pawpaw Growers Association, and the PawPaw Foundation held a Pawpaw Workshop on Saturday, September 6, 2008 at the Kentucky State University Research and Demonstration Farm in Frankfort, Kentucky. Eighty-seven people attended the workshop to share information about the production and uses of pawpaw. There were poster and oral presentations concerning progress in pawpaw variety trials, management of orchards, storing and handling fruit, the nutritional value of the fruit, marketing pawpaw, and tours of the KSU orchards.
A pawpaw variety taste test was also held at the Pawpaw Workshop. Ripe fruit (soft) were hand harvested in the KSU orchards two days before the tasting event and were kept at room temperature to fully ripen the fruit prior to the taste test. This was a blind test; the participants did not know which pawpaw variety they tasted. An evaluation sheet was handed out to the participants and slices of the pawpaw varieties (which were only labeled with a number and not the variety) were available in small cups on a table. Sixteen pawpaw selections were included in the tasting. Eight selections were offered in the morning and eight more in the afternoon. Participants were not required to taste all the selections; therefore, some people may have only tasted a subset of the selections. The selections 10-35 and 3-21 are advanced selections from the PawPaw Foundation breeding effort and G9-108 and Jeremy’s Gold are KSU selections. The results were tabulated at the end of the tasting event.  Here are the results:
 
 
Flavor
Selection
1
Awful
2
Poor
3
Fair
4 Good
5 Excellent
Average
rating
Melon aftertaste
Bitter aftertaste
Allegheny
0
0
4
19
23
4.41
9
2
G9-108
0
0
6
12
22
4.40
10
2
10-35
0
0
4
19
19
4.36
10
3
Shenandoah
0
0
7
16
16
4.23
12
7
NC-1
0
2
5
16
15
4.16
9
4
Potomac
0
0
6
22
12
4.15
10
5
Taytwo
1
1
4
24
13
4.09
9
12
Susquehanna
0
1
13
13
16
4.02
10
8
Wabash
1
0
11
19
14
4.00
10
6
Sunflower
0
2
10
16
13
3.98
7
8
Overleese
0
2
15
15
11
3.81
15
5
Wilson
0
4
11
18
8
3.73
7
9
Jeremy’s Gold
0
6
13
19
6
3.57
7
16
3-21
1
4
13
21
4
3.53
2
13
PA Golden
2
4
18
11
7
3.40
8
12
Mitchell
1
16
12
12
3
3.00
3
15
 
The number of people giving a rating for a pawpaw selection from awful to excellent (1 to 5) is listed in each column. The tasting results must be viewed with caution. The tasting was not held under controlled conditions (not everyone tasted every selection, color of the pulp was not adjusted for the taster so that it was not a factor with red or other color of light, many cultivars were provided, and the tasting was conducted without asking participants to cleanse the palate between samples) and it is likely that there was some variation in ripeness of the samples for each selection provided. However, there are some interesting trends in the tasting data giving us a snapshot in time of what people tend to like in pawpaw cultivars.


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